A PARTIALLY HYDROGENATED VEGETABLE FAT WHICH IS USED AS AN INTERMEDIAT
E IN THE MAKING OF CHOCOLATE CONFECTIONERY. BASED ON PALM OIL WHICH IS
PARTIALLY HYDROGENATED AND REFINED BUT NOT FURTHER PROCESSED.
A PARTIALLY HYDROGENATED VEGETABLE FAT WHICH IS USED AS AN INTERMEDIAT
E IN THE MAKING OF CHOCOLATE CONFECTIONERY. BASED ON PALM OIL WHICH IS
PARTIALLY HYDROGENATED AND REFINED BUT NOT FURTHER PROCESSED.
A PARTIALLY HYDROGENATED VEGETABLE FAT WHICH IS USED AS AN INTERMEDIAT
E IN THE MAKING OF CHOCOLATE CONFECTIONERY. BASED ON PALM OIL WHICH IS
PARTIALLY HYDROGENATED AND REFINED BUT NOT FURTHER PROCESSED.
Justification du classement
CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE
TEXT TO CN CODES 1516, 151620 AND 15162098.